Here’s an East-meets-West sandwich supper that’s easy to make and serve. While ginger, soy sauce and wasabi give the grilled salmon an Asian touch, grilling the bread adds smoky flavor.
Wasabi is Japanese horseradish. It’s a root vegetable that is sold in paste and powdered form, as well as a fresh root.
The powdered form is mixed with water to form a thick paste. The powder loses its flavor quickly.
Prepared horseradish can be substituted for wasabi.
I like to use tamari sauce instead of soy sauce. It’s also made from soybeans, and is darker and thicker than soy sauce. It can be found in the Asian section of the supermarket. Low-sodium soy sauce can be substituted for it in the sandwich recipe.
Farmed salmon can be used if wild is not available.
This meal contains 649 calories per serving with 38 percent of calories from fat.
Asian Grilled Salmon Sandwich
Makes 2 servings
2 6-ounce wild salmon fillets
1/4 cup low-sodium tamari sauce
1 tablespoon chopped fresh ginger or 1 teaspoon ground ginger
4 slices multi-grain bread
Olive oil spray
2 teaspoons wasabi powder
2 teaspoons water
1/4 cup reduced-fat mayonnaise
2 scallions, sliced
1/2 cup thin sliced peeled cucumber
Heat grill or broiler. Place salmon in a zip-top plastic bag with tamari and ginger. Marinate 10 minutes, turning once during that time. Spray one side of each bread slice with olive oil spray.
Mix wasabi powder and water together to form a paste. Mix paste into mayonnaise. Set aside.
Remove salmon from marinade and pat dry. Spray grill grates with olive oil spray. Place salmon on grill about 5-inches from heat and grill 2 minutes per side. Salt and pepper cooked side.
The timing will be the same using a stovetop grill.
Toast the bread on the grill, olive oil-sprayed-side down.
Spread mayonnaise mixture on each slice of bread. Place a salmon fillet on 2 of the slices. Place cucumber slices and scallion on the salmon. Cover with the remaining bread slices.
Per serving: 598 calories (39 percent from fat), 26.2 g fat (3.9 g saturated, 7.8 g monounsaturated), 96 mg cholesterol, 45.9 g protein, 41.1 g carbohydrates, 7.1 g fiber, 744 mg sodium.
Tomato and Onion Salad
Makes 2 servings
2 tablespoons diced red onion
2 tablespoons reduced-fat oil-vinegar dressing
Salt and black pepper
2 ripe tomatoes, cut into wedges
Stir onion and dressing together. Divide lettuce between 2 dinner plates and place tomatoes on top. Spoon dressing over top.
Per serving: 51 calories (15 percent from fat), 1.4 g fat (0.1 g saturated, 0.4 g monounsaturated), 1 mg cholesterol, 2.1 g protein, 9.4 g carbohydrates, 2.9 g fiber, 15 mg sodium.